Stocking your pantry and larder with items that have a long shelf life is key to throwing together a quick meal. Whether it’s now, during this strange time of physical distancing, and minimal trips to the grocery store, or during your regular day to day life, this dish should be a staple.
We’ve been eating it on repeat, at least once a week for the past few weeks.
Cabbage and apples keep for weeks in the fridge, especially when stored in a plastic bag (I know, booooo plastic – but it really does keep things fresher longer). I’ve been using apples that I bought over 4 weeks ago!
Make this a full meal by topping it with some fried eggs. Or throw some sausages on the tray with everything and bake.
- 1.5-2 lbs. potatoes (yellow or red)
- 1/2 med. cabbage
- 1 med. yellow onion
- 3 Tbsp. olive oil
- 1 tsp. salt
- 1 large (or 2 small) apples
Heat oven to 425°F.
Chop potatoes into 1/4-1/2” cubes.
Chop cabbage into large 1/2-1” chunks.
Chop onion into 1/4-1/2” pieces.
Place on large rimmed baking tray, toss with 2 tablespoons olive oil and spread evenly. Season with 1 teaspoon salt.
Bake 15 minutes. Toss everything around and bake another 8 minutes.
While hash is baking, chop apple into 1/4-1/2” cubes.
Add apple to tray along with 1 tablespoon olive oil. Toss everything around and bake another 10 minutes.